Fasenanenbruestchen with Dried Fruit

A delicious mushroom dish for any occasion!

Remove the skin, tendons from the pheasant breasts. Soak the dried fruits and mushrooms in boiling hot tap water for 150 mmin. Pull them out of the tap water and dab them. Cut the dried fruits and mushrooms into very fine cubes with a kitchen knife.

Cut the turkey meat into 5 mm cubes. Mix with the spice ingredients. Place in freezer to chill for 150 mmin until meat is almost frozen. Place meat in food processor fitted with cutting insert (cutter) and coarsely chop. Add egg white and cognac and chop again.

Add cold whipped cream and half the amount of diced fruit and mushrooms. This farce should be very fine and homogeneous. Brown the pheasant breasts around it with a light color and take them out of the frying pan again. Now season. In the same frying pan, briefly sauté the rest of the chopped mushroom-fruit mixture. Allow to cool briefly and mix into the finished farce.

Add vinegar, juice of one lemon, salt and sugar to about 1.5 l of boiling tap water. Put the chicory in tap water, remove the stalk and unsightly leaves and drain for 10 minutes. Now immediately cool in tap water and pick off the leaves.

Split the soaked pork net into four rectangular pieces of 20 to 300 mm and place them on a little bit bigger plastic wrap.

In size

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